[step-item number=”1″ image_url=”” title=”” ]Place the strawberries in a food processor with the honey, lemon juice and vanilla essence. Purée until the mixture is smooth, then beat in the yogurt.[/step-item]
[step-item number=”2″ image_url=”” title=”” ]Transfer the mixture to a shallow, freezer proof plastic container, cover and freeze for 4-6 hours, beating it with a hand-held whisk after 2 hours and then at hourly intervals until it is frozen. Alternatively, freeze in an ice-cream maker according to the manufacturer’s instructions.[/step-item]
[step-item number=”3″ image_url=”” title=”” ]Spoon into four dessert bowls and garnish each with a fresh strawberry.[/step-item]